Flip these cheesy cheddar cakes for a delicious addition to a bunch. Serve with a refreshing fruit salad.
2 cups (8-ounces) shredded cheddar cheese
3 large egg yolks
3/4 cup sour cream
1 tablespoon all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons thyme
1/2 teaspoon dry mustard
2 teaspoons butter
- In a medium bowl, combine shredded cheddar cheese egg yolks, and sour cream; mixing well after each addition. Add flour, salt, thyme, and dry mustard.
- Melt butter in a skillet over low heat and pour batter into skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side.
Makes 6 servings.